Chicken & Spinach Cannelloni

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 1 small onion, roughly chopped
• 1 stalk celery, roughly chopped
• 4 mushrooms, roughly chopped
• 2 cloves garlic, roughly chopped
• 150g baby spinach
• 1 cup ricotta cheese
• 500g chicken mince
• 100g bacon pieces (optional)
• 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat the oven to 180 degrees Celsius
• Place the onion, celery, mushrooms, garlic and baby spinach into to a food processer and blend until like breadcrumbs
  [THERMO COOKING: Speed 6, 10 seconds]
• Add in the ricotta cheese & chicken mince and blend until well combined
  [THERMO COOKING: Speed 1, 30 second]
• Place the mixture into a piping bag (or zip lock bag) and cut the end off to be slightly smaller than the opening in the cannelloni shell
• Fill the cannelloni shells and lay them in a lasagne dish until you have use all the mixture
• Sprinkle the bacon pieces evenly over the top of the shells then pour the MMS evenly over the top
• Finish by evenly sprinkling the cheese over the top of the dish
• Bake in the oven for 30 minutes until the cheese is golden and bubbly and the pasta has softened

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Leftover Lunchbox Loaves

Makes: 12

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 cups of cold leftovers to be used as the filling

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Bake Dinner Rolls

Makes: 12

Ingredients:

• 1/2 cup warm water
• 1 tablespoon dry yeast
• 2 tablespoons caster sugar
• 30 butter, melted
• 2 small eggs
• 1 teaspoon salt
• 2 1/2 cups plain flour

Mixer Method:

• In a large mixing bowl add the warm water, yeast and sugar, stir gently and set aside for about 10 minutes until the top is foamy telling you the yeast is activated
• Add in the butter, eggs and salt and mix well
• Add in the flour 1 cup at a time using a butter knife or wooden spoon to combine until you have added in all the flour.  You know the dough is ready when it pulls away from the sides and forms a ball of dough in the middle
• Turn the dough out onto a clean and lightly floured bench and knead the dough for about 5 minutes until the dough is soft and stretchy
• Continue with the Roll, Proof & Bake Method.

Thermo-method

• Place warm water, yeast and sugar in the jug [Speed 1, 37 degrees, 10 seconds]
• Sit for 10 minutes with the lid on the allow the yeast to activate
• Add in the butter, eggs and salt [Speed 6, 10 seconds]
• Add in all the flour [Speed 6, 10 seconds]
• Knead for 5 minutes [Speed 1, 5 minutes]
• Turn the dough out onto a clean lightly oiled surface
• Continue with the Roll, Proof & Bake Method.

Roll, Proof & Bake Method:

• Divide the dough into 12 even portions and roll each portion into a smooth round balls
• Lightly grease the sides and line the base of a 18 x 25cm tin and then place the dough balls evenly in the pan ensuring equal amount of room between the balls for the dough to rise
• Cover with glad wrap and put the rolls in a warm place for 60-90 minutes or until they have doubled in size
• Preheat your oven to 180 degrees Celsius
• Bake the rolls for 15-18 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fresh Strawberry Yoghurt Icecream

Makes: Approximately 3 cups

Ingredients:

• 1 x 250g punnet of strawberries
• 1 cup thickened cream
• 1 cup natural yoghurt
• 1/2 cup caster sugar
• 1 teaspoon vanilla

Method:

• Top and quarter the strawberries and place them in a food processor until you get your preferred consistency
  THERMO COOKING [Speed 6, 10 seconds]
• Whip the cream and the sugar together until the sugar is dissolved
  THERMO COOKING, add butterfly blade [Speed 1, 30 seconds]
• Add in the yoghurt, vanilla and strawberry puree
  THERMO COOKNG [Speed 1, 30 seconds]
• Pour the mixture into your icecream maker and churn for 30 minutes and serve immediately for a soft serve texture
• If you prefer traditional harder icecream, place in an airtight container and freeze for 30 minutes before serving

Recipe Notes:

• Store in the freezer, remove from the freezer 30 minutes before serving.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Wholemeal Easy Bake Bread Rolls

Makes: 10-12 rolls

Ingredients:

• 300g wholemeal plain flour
• 200g white plain flour
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 7g dried yeast
• 15g butter, softened in cubes
• 300ml warm water
• 1 egg, lightly beaten

Manual Method:

• Place all the dry ingredients into a large bowl and mix well, rub the butter into the dry mixture until it forms a breadcrumb like texture
• Gradually add in the water mixing with a butter knife until a soft dough is formed
• Turn the dough out onto a clean dry lightly floured surface and knead the dough for approximately 10 minutes until the dough is smooth and elastic
• Continue with the proof & bake method

Thermo-Cooking Method:

• Place all dry ingredients into your jug with the butter [Speed 6, 10 seconds]
• Add in the water [Speed 6, 10 seconds]
• Knead the dough until smooth and elastic [Speed 1, 10 minutes]
• Turn the dough out onto a lightly oiled clean bench and continue with the proof & bake method

Proof & Bake Method:

• Cut the dough into the 12 portions and form into the desired shape you wish
• Place the rolls on a lined baking tray approximately 3cm apart, cover with a clean tea towel and leave in a warm place for approximately 1 hour or until the dough has risen and doubled in size
• Preheat the oven to 230 degrees Celsius (210 degrees for a fan forced oven)
• Brush each of the rolls with the lightly beaten egg
• Bake the rolls for 15 minutes until golden brown and they sound hollow when tapped, if they require any
  additional cooking time reduce your oven to 200 degrees Celsius (180 degrees for fan forced oven)
• Remove from the oven and transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Victorian Sponge Cake

Makes: 1 Luscious 20cm cake

Ingredients:

• 200g caster sugar
• 200g softened butter, cubed
• 200g self raising flour, sifted
• 1 teaspoon baking powder
• 4 eggs, lightly beaten at room temperature
• 2 tablespoons milk

Method:

• Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly
• Grease and line with non stick baking paper two x 20cm round cake tins
• In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter

• THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]

• Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon
• Bake for 20 minutes under golden and the cake springs back when gently touched
• Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely
• Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This cake is freezer friendly unfilled
• The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling
• You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Falafel

Makes: approximately 16

Ingredients:

• 1 small onion
• 2 cloves garlic
• 1 X 400g can chick peas, drained & rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 cup whole meal plain flour
• 2/3 cup fresh parsley
• 1/3 cup fresh coriander
• 1 tablespoon tahini
• 1 egg

Method:

• Place all ingredients in a food processor and blend until smooth
• Thermo cooking [Speed 10, 6 Seconds] scrape sides with a spatula [Speed 6, 10 seconds] scrape sides with a spatula [Speed 6, 10 Seconds]
• Use floured hands to rolls into tablespoon sized balls until all the mixture is used
• Place the falafels covered in the fridge for a minimum of 30 minutes but preferably overnight
• To cook heat a small amount of oil in a heavy based saucepan over medium heat
• Cook the falafels for approximately 10 minutes rotating regularly until browned evenly and cooked through.
• Place on kitchen paper to remove excess oil then serve.

Recipe Notes:

• Store covered in the fridge to be used within 3 days
• This recipe is freezer friendly, to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Hamburger Rolls

Makes: 8

Ingredients:

• 1 cup warm water
• 1 tablespoon dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon bread improver
• 50g butter, melted
• 1 egg, lightly whisked
• Pinch salt
• 1/4 cup olive oil
• 1 tablespoon sesame seeds (optional)

Manual Dough Method:

• Place the warm water, yeast and sugar in a small mixing bowl and whisk together
• Allow to sit for up to 10 minutes to allow the yeast to activate, it will be activated when it’s creates a foamy surface
• In a large mixing bowl add in the flour, bread improver and the salt and created a well in the centre, pour in the yeast mix, butter and egg into the well and use your hands with your fingers spread to resemble a mixer and use your fingers to stir all the ingredients together until all combined and a soft slightly sticky dough is formed
• Pour 1 tablespoon of oil onto a dry clean surface and place the dough into the spread oil
• Use your hands to knead the dough. The best kneading action is to use the heel of your hands to push the dough forward and then roll in back onto itself and repeat.
• Knead for approximately 8-10 minutes to allow time for the gluten to activate.
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Thermo Cooking Dough Method:

• Place water, yeast and sugar in the jug [Speed 3, 37 degrees, 15 seconds]
• Allow the jug to sit for 10 minutes to activate the yeast
• Add in flour, bread improver, butter, eggs and salt [Speed 3, 30 Seconds], [Speed 6, 10 Seconds] & [Speed 1, 10 Minutes]
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Proof and Bake Method:

• Place about 1 teaspoon of olive oil into a clean and dry mixing bowl (glass or metal is best but plastic is ok too) and spread across the bottom
• Place your dough into the mixing bowl and turn a few times until coated in oil and a nice smooth bowl
• Cover securely with glad wrap and place in a warm place to proof until doubled in size, approximately 60 minutes
• It should look like this once the first proof is complete.
•   
• Place tablespoon of oil on a clean dry bench (or use the previously oiled bench) and turn the dough out onto the surface punch a couple times to pop the air bubbles and knead lightly for 1 minute
• Divide the dough into 8 equal portions
• Line 2 baking trays with baking paper
• Grab one portion of the dough and roll in your hands into a small ball, as you are making a hamburger bun you want the dough to be more disc shaped, you do this stretching and pulling the dough and pulling the fold underneath moving in a circular motion to get a round disc shape.
• Place on the baking tray and repeat with the other 7 portions of dough, when placing the rolls down make sure there is approximately 5-6cm between them, like seen below
•  
• Loosely cover the rolls with glad wrap and place in a warm spot to proof for the final time until doubled in size, approximately another 60 minutes.
• Half way through the last proof preheat the oven to 190 degrees Celsius
• When you are ready to bake the rolls gently brush the tops with some olive oil and sprinkle with sesame seeds as seen below
•   
• Bake  for 15-20 minutes until golden brown and you knock on the base and it sounds hollow
• Place on a wire rack to cool…..if you can resist that is 🙂
•  

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Satay Beef

Serves: 4

Ingredients:

• 600g chuck steak or gravy beef
• 1/2 cup smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 400ml can coconut milk

Stove Top Method:

• Heat 1 tablespoon of rice bran oil in a sauce pan, add the thinly sliced beef and cook for 2-3 minutes until the meat is sealed
• Add in the peanut butter and spices and stir for approximately 2 minutes until it becomes aromatic
• Pour in the coconut milk and 1/2 can water
• Simmer for 15-20 minutes until the meat is tender.

Slow Cooker Method:

• Place all ingredients in the slow cooker bowl and mix well
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Thermo-Cooking Method:

• Place the beef in the thermos jug with one tablespoon of rice bran oil [Speed 1, 100 degrees, 3 minutes]
• Add in the peanut butter and spices [Speed 1, 100 degree, 2 minutes]
• Pour in the coconut milk [Speed 2, 100 degrees, 15 minutes]

Recipe Notes:

• This recipe is freezer friendly
• Left overs can be stored and used for up to 3 days stored in an airtight container

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mushroom Paste

This is for mushroom lovers only, if you don’t LOVE mushrooms then this one isn’t for you.

Ingredients:

• 50g butter for stovetop, 25g butter for thermocooking
• 1 small onion
• 1 stalk celery
• 3 cloves garlic
• 300g button or field mushrooms
• 1 cup slithered almond
• 2 tablespoons cream cheese
• 1/3 cup chopped fresh parsley
• Salt and pepper, to taste

Method:

• Melt the butter in a saucepan over a medium heat and add in the finely diced onion, celery and garlic and sauté for 2-3 minutes until softened
• Add in the quartered mushrooms into the saucepan, stir well and then cover with the lid and cook for 5 minutes
• Cool for 10 minutes
• Process the almonds in a food processor until they are like almond meal
• Add the mushroom mi and blend until smooth
• Add the cream cheese and parsley and again process until smooth
• Make sure you taste and add salt & pepper required to suit your tastes
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Thermo-cooking Method:

• Add butter, peeled and quartered onion, roughly chopped celery stalk and peeled garlic cloves into the jug [Pulse x 2, Sp 3, 100d, 3 minutes]
• Add quartered mushrooms [Sp 3, 90d, 6 minutes]
• Add slithered almonds [Sp 10, 6 secs, scrape down side with spatula and repeat Sp10, 6 secs]
• Add the cream cheese and parsley [Sp 6, 10 secs, scrape down the side with spatula and repeat Sp 6, 10 secs]
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Recipe Notes:

• Store covered in an airtight container for the maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.